How to Cook Millet on the Stove
Millet is an amazing grain that packs a nutritional punch of fiber and vitamins. It is not a complete protein but is a seed grain. It cannot cross-pollinate with wheat and will always be gluten-free. In spite of how delicious and versatile it is as a staple, it is most often used as birdseed in the USA. That's sad...because as much as we love big bird, we'd rather see you make this healthy grain a part of your life. Use it anywhere you'd use rice, as it actually uses the same amount of water as regular white rice and cooks in a similar amount of time. It's nutty and mild in flavor, almost like brown rice, but not as chewy. It makes fantastic risotto and is ideal for breakfast bowls.
Stove Cooked Millet
millet | 1 cup
water |2 cups
salt | ¼ teaspoon , optional
In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn.
Add the water and salt to the pan and stir.
Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil. Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 20 minutes. Remove from Heat and Let Stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes. Fluff and Serve!